Begin with your small pie pumpkin. Cut it in half and scoop out the seeds. Place the pumpkin halves cut-side down in a baking dish, add a little water, and cover with foil. Bake at 375°F for about 40-50 minutes, until it's soft and tender. Allow it to cool before scooping out the flesh.

As you prepare the pumpkin, preheat your oven to 425°F. This ensures that the pie will bake evenly and rise beautifully.

In a mixing bowl, combine the prepared pumpkin, whisked eggs, melted butter, and heavy cream. Adjust the amount of cream based on your pumpkin’s size for the perfect consistency.

Now, take your thawed TJ's buttery pie crust and fit it into your pie dish. Trim the edges as necessary. Remember, a well-handled crust is key. You can crimp the edges for style if you're feeling fancy.

Gently pour your filling into the crust. It should fill to just below the rim. Bake the pie for 15 minutes at the higher temperature, then reduce to 350°F and continue baking for another 40-50 minutes. The filling should slightly jiggle when done.

Once out of the oven, allow the pie to cool completely on a wire rack. This makes slicing easier and helps the flavors meld together.